It’s a miracle! A no bake chocolate fridge cake that appears in your fridge in the morning! And at under 250 calories per slice!!
OK, so it needs a little bit of time in the evening before (but only 30 minutes) to put it together, then stick it in the fridge, and it really is easy to make.
And what a great sight in your fridge morning, a really tasty chocolate cake that just requires slicing and serving. 🙂
I made this for taking to work to share with colleagues, as I normally do with my cakes. It removes any temptation I might have to eat more than one of the slices.
Why not bake and do this too? There’s nothing like someone telling you this is their favourite cake you’ve baked so far, thank you Allison!
This is a really easy cake for children to do! Keep it in the fridge to keep it fresh and prevent it from melting. Although depending on where you live (I live in Scotland) and with the temperature (like Scotland) it might not actually get a chance to melt!
Chocolately slices of heaven! 😉
Keep it in a tin to keep it as fresh as possible and it usually will last up to a week. Well, that’s if there’s any left once you’ve shared it out!
A no bake delicious chocolaty chocolate fridge cake, quick to make over night cake. Ideal for sharing!
- 100 g plain chocolate
- 100 g butter
- 5 tbsp golden syrup
- 225 g richtea biscuits
- 2 tbsp chopped glace cherries
- 2 tbsp sultanas
- 2 tbsp mixed chopped nuts
- Grease a 20cm (8”) round cake tin and add a circle sheet of greaseproof paper, greased on both sides to the bottom of the tin.
- In a small saucepan break up all the chocolate, cube the butter and add the golden syrup and melt the ingredients all together stirring constantly over a low heat.
- When ingredients have melted together turn off the heat and put the pan aside.
- In a large bowl break up all of the rich tea biscuits into small pieces using the end of a rolling pin.
- Once the biscuits are very small pieces. Add the chopped glace cherries, raisins and chopped nuts. Then add the melted mixture from the pan and stir well together.
- Pour the mixture from the large bowl into the cake tin and press down all over the mixture with the back of a spoon.
- Put the tin into the fridge, overnight.
- In the morning take the tin out, remove the circle of greased proof paper from the bottom and cut the cake into 12 equal wedges.
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